30E-2 |
Rheological characterization of sweet pickle relish brines |
P. N. DIAS1, S. Zivanovic, T. A. Howell, Jr., J. F. Meullenet, and R. Buescher. (1) Dept. of Food Science, University of Arkansas, 2650N, Young Avenue, Fayetteville, Fayetteville, AR 72704 Soggy hamburgers, frankfurters or hot dog buns have been a common problem associated with watery relish. The use of hydrocolloids as thickening agents in relish brine has significantly altered the viscosity, texture and moisture control of relish products. Therefore, an understanding of the flow behavior of brines containing hydrocolloids would greatly aid in process control and quality evaluation of relish products. However, research on flow properties of sweet pickle relish brine has not been reported. Our objective was to determine the flow behavior and adhesive properties of commercial relish brines and similar solutions of xanthan and guar gums. The flow properties were measured by a rotational viscometer with a programmed shear rate, which increased from 0 to 400 1/s in 3 min. A Texture analyzer was used to measure adhesiveness. Ten commercial brine were evaluated along with gum solutions of 0.05, 0.1, and 0.25 solids. Commercial relish brine behaved as a power law fluid (pseudoplastic). The range of consistency coefficient and flow behavior index were 0.155 to 3.747 Pa sn and 0.335 to 0.831, respectively, at 22 °C, and 0.158 to 4.149 Pa sn and 0.378 to 0.925, respectively for 4 °C. The wide range in these properties is attributed to the variation in ingredients. The adhesive peak force was 0.08 to 0.159 N at 22 °C and 0.086 to 0.157 N at 4 °C with three distinct adhesive curves. No significant differences (P < 0.05) were found between apparent viscosities of hydrocolloid gum solutions and most of the relish brines. Our results suggest that viscosities of relish brines were temperature dependent. The gum concentrations in the brine were not sufficient to acquire thixotropic behavior and, thus, remained as a pseudoplastic fluid. These results provide guidelines for potential application of other hydrocolloids to meet the desired flow properties of relish brine.
Session 30E, Food Engineering: Rheology and texture
|